Vintage Cheddar Crackers with Fresh Cucumber Relish

10 Ingredients

Number of servings

1 cup Woolworths wholemeal flour
100grams Thomas Dux vintage cheddar, coarsely grated
50grams salted butter, chilled, chopped
1/3 cup Macro seed mix with pepitas & sunflower seeds
1/2teaspoons sesame seeds
2 Lebanese cucumbers, chopped
1 spring onion, thinly sliced
1tablespoons red wine vinegar
1/2 punnet dill, sprigs picked, chopped
1/2 avocado, deseeded, peeled, chopped

Description

A delightful blend of nostalgic flavours, this vintage cheddar cracker with fresh cucumber relish recipe is perfect for picnics, beach days and spring celebrations.

Prep tip:

Make the relish, reserving the avocado, on the morning that you plan to serve it. Transport the avocado half separately and add to serve.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Process flour, cheddar, butter and half of the seed mix in a food processor until fine crumbs form. Add 2 tbs iced water and process until just combined. Turn dough onto a sheet of baking paper. Use your hands to bring together into a ball. Top with another sheet of baking paper and roll out until 4mm thick. Cut into sixteen 4x12cm rectangles, re-rolling excess dough.

Step 2 of 3

Use existing baking paper to line 2 large baking trays. Divide dough between prepared trays. Sprinkle with sesame seeds and remaining seed mix. Press lightly into dough. Bake, swapping trays halfway through, for 18 minutes or until crackers are lightly golden. Set aside on trays to cool for 5 minutes before transferring to wire racks to cool completely.

Step 3 of 3

Place cucumber in a bowl and lightly crush using the end of a rolling pin. Add onion, vinegar and dill. Season. Stir in avocado. Serve with crackers.